A Bit Behind

Last week we got another bag from Fresh Fork.

There were black beans, chorizo, tomatoes, green onions, snow peas, red leaf lettuce, bok choy, swiss chard, cilantro and corn chips.

We didn’t do such a great job using our ingredients this week.  Between dog sitting the most high maintenance pooch on the planet, shuttling our daughter to swim practice and meets, having an out of town guest and celebrating our 10th wedding anniversary, it was a rough week.  We made more of these than anything else this past week…

Our new favorite poolside cocktail, the moscow mule (vodka, ginger beer and lime juice).  Now we need to purchase some copper mugs since we know we’ll be making these all summer long.  At least the dog sitting came with a great pool to hang out in and enjoy the hot weather!

We did manage to make a fresh salsa using many of the ingredients.

Salsa featuring the black beans, tomatoes, green onions and cilantro.  We added some lime juice, salt and a little hot sauce.  We used up all those crunchy corn chips with this fresh tasting salsa.

We also sauteed the swiss chard using a recipe from Dinner a Love Story (one of our favorite food blogs).

This turned out great, and will definitely be repeated as a side dish in our dinner rotation.  We sauteed a little onion in some olive oil, added the chard (after washing, removing the stems and roughly chopping) and when it cooked down a little we added some horseradish and a little balsamic vinegar.  It went really well with the grilled salmon that we had that night.

But that is about as far as we got.  We still have the whole chicken and the chorizo in the freezer, lettuce, bok choy, snow peas and we never did use the collard greens from the first week.  We have never cooked with bok choy, but the slaw recipe in the Fresh Fork newsletter sounds like a great way to go.

So with another bag that we picked up today (which we’ll blog about soon), we are hoping to do a little better job this week.

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